Goergie, you missed a nice slice of heaven today, and I'm not talking about the strawberry pie that Niehart horked down at lunch.
Bing
Lost Valley Road WA and you'll see a sweet little I5 detour that adds another 60 miles to the route.
I had it in mind to take a buncha of pix on the run today, but Niehart and Beemer Reemer and I never really wanted to slow down. We ran it twice.
I was so tired when I rolled in around 4 this afternoon it was all I could to cook up a batch of hand rolled chicken-green chile/cheese tamales, hand made tortillas, and pot of New Mexican Pozole. I did manage to get a shot of that for you...
Hudson Old Buddy, would you please share your New Mexican Posole recipe with your Papa Chuy Viejo? I love both Posole and Menudo, I will be riding out very soon to Los Hermanos Restaurant in Superior, Arizona for their famous Domingo Menudo.
https://www.loshermanosrestaurant.com/ Here is my very favorite Menudo recipe Chuy prepares:
Here's the recipe Los Hermanos uses for their menudo. It's a same recipe throughout Mexico States of Chihuahua y Sonora!
Menudo, Sonora y Chihuahua Style
Ingredients
3 lbs honeycomb tripe: Tripa de la Vaca
Water
2 pigs’ feet, split
2 cloves garlic, crushed
2 bay leaves
1 large onion, diced or sliced thin
Salt and pepper to taste
2 sprigs fresh mint
2 jalapeño peppers
1 29-ounce can white hominy, drained
Dried oregano, chopped onion, dried chili
flakes, lemon wedges
Cooking Instructions
1. Cut the tripe into 1-inch squares. Rinse the tripe well. Put it in enough water to cover.
2. Add the pigs’ feet, garlic, bay leaves, and onion and about 1 tbsp salt and a few grinds
of pepper. Sprigs of mint and jalapeño peppers can go in at this time.
3. Cover the pot and simmer for 1-1/2 to 2 hours, until the tripe is done to your taste. I
like mine still a bit on the chewy side, but it can be cooked tender or even mushy, if you
prefer.
4. Remove the bay leaves, chilies, and mint. Add the hominy and simmer for an
additional 15 minutes. Taste for seasoning and add more salt and pepper if needed.
5. Serve in large bowls, with small bowls on the side filled with the condiments, which
can be sprinkled on top, and a bowl of lemon wedges for those who would like to
squeeze on a little lemon juice.
